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“This was an easy fudge and a delicious fudge. I skipped the step where you put foil inside the pan--the nonstick coating was plenty to keep the pan clean, and I was more concerned with getting foil stuck in the fudge. Recipe courtesy of Taste of Home Contest Winning Annual Recipes 2010.”
READY IN:
25mins
SERVES:
81
YIELD:
81 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Line a 9 inch square pan with foil and coat foil with cooking spray. Set aside.
  2. In a large saucepan, combine the marshmallow creme, evaporated milk, and butter.
  3. Cook and stir over medium heat until smooth. Bring to a boil and boil for 5 minutes, stirring constantly.
  4. Remove from the heat and add vanilla.
  5. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan.
  6. Refrigerate 2 hours or until firm.
  7. Using foil, remove fudge from pan and carefully remove foil.
  8. Cut into 1 inch squares. Store in refrigerator.

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